I just made the best banana muffins of my life I think! I will say I tweaked it a bit for what I had, but I think these would be great just as written. my main changes were that I used half butter flavored shortening and half sour cream for the fat, added a bit of vanilla, 3/4c white sugar & 3/4c dark brown, I added 1t baking powder. I started with the eggs, added the sugars, shortening sour cream, then added the bananas without mashing, vanilla and then the dry ingredients and finally the nuts, all in my mixer, in that order and they came out yummy! oh, and I cooked the muffins at 400 degrees for 15-18 min. (and a real yummer that some in my family didn't even notice, but I thought was delicious- in one pan I mixed in a bit of rhubarb that I had diced, sugared and microwaved for a minute or so. mmmmm.....)

Reviewed On: Jun. 21, 2010

If only you could taste these with the Cornell barbecue chicken that one can find about any weekend of the summer around here(Ithaca, NY/Cornell area)you'd know what it's all about!! You want them nice and tender, with plenty of butter, but not falling apart. Also, make sure you are using small, young potatoes- not too big.

Reviewed On: Oct. 30, 2007

used 1/2c reg. splenda & 1/4c. white sugar and 3/4c splenda brown; 1t vanilla and added 1/4c chopped peanuts [could use crunchy peanut butter] 8oz baker's peanut butter cups (well almost 8oz ;} ) they seemed very greasy to handle, but these came out better than great! (shiny stainless steel cookie sheets work great for these)

Reviewed On: Jul. 26, 2006